Cooking 4 all Seasonshttp://www.cooking4allseasons.in
Easy Everyday RecipesThu, 03 Aug 2017 18:30:32 +0000enhourly1https://wordpress.org/?v=4.8114991150http://creativecommons.org/licenses/by-nc-nd/3.0/http://creativecommons.org/licenses/by-nc-nd/3.0/http://creativecommons.org/images/public/somerights20.gifSome Rights ReservedCooking4AllSeasonshttps://feedburner.google.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with FeedLoungeSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with NewsAlloySubscribe with Live.comSubscribe with Excite MIXSubscribe with Yourminis.comSubscribe with Attensa for OutlookSubscribe with WebwagSubscribe with netomat HubSubscribe with Daily RotationSubscribe with Podcast ReadySubscribe with FlurryDomino’s Burger Pizza ~ Domino’s Stylehttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/0OOjKW54oyE/dominos-burger-pizza-dominos-style.html
http://www.cooking4allseasons.in/2017/08/dominos-burger-pizza-dominos-style.html#respondThu, 03 Aug 2017 18:30:32 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12595Burger Pizza is an interesting fusion dish from the Dominos. This one has all the right attraction for the kids as they love pizzas and Burgers and when combined as one, they literally go gaga over it. When I made the Domino’s Spread, I wanted to ensure I try most of their popular dishes from […]

]]>Burger Pizza is an interesting fusion dish from the Dominos. This one has all the right attraction for the kids as they love pizzas and Burgers and when combined as one, they literally go gaga over it. When I made the Domino’s Spread, I wanted to ensure I try most of their popular dishes from their Menu. I was inspired by this and got my own take on it. I used an Eggless Mayo with a twist and also ended up with a gooey sauce.

Chinnu didn’t eat this but the other two were so much taken in with this Burger and were upset that I chose to make all these in a day. They have been asking me to bake this again. But then as you know and as my kids know, I very rarely repeat a dish unless until it becomes part of my Weekly menu. There are certain dishes that get prepared weekly and some only once. A dish like this one is quite laborious and since I was anyway making so many sauces and dishes, I went ahead extending to make this burger pizza.

In a wide bowl, take the flour, add the instant yeast, salt, sugar, 1 tbsp olive oil and mix well.
Slowly add the warm water and knead to a soft dough. When you are able to gather it as a dough, add another tbsp Olive oil and knead for 10 mins.
Make a ball and place it in an oiled bowl, cover with cling wrap. Let it rest for 45 to 1 hour. Mine took about 45 mins to double.
Punch it down, knead again. Divide into 10 equal balls.

For the Paneer Marination

Wash and fine dice the paneer into very small cubes. Add all the ingredients and mix well. Adjust seasoning and keep it ready aside to use.

For the Pizza Sauce

Wash and chop the carrots. Wash the tomatoes and make a crisscross on the tomato. Microwave in a bowl of water along with finely chopped carrots for 5 to 6 mins.
Once done, allow it to cool, peel off the skin and make a puree.
Heat a nonstick pan with butter, saute crushed garlic, then add the tomato puree.
Add salt, chilli flakes, chilli powder and oregano and let it boil for a few mins.
Add tomato ketchup and mix. Finally add sugar, mix and switch off the flame.

For the Mayo Sauce

Take butter in a nonstick pan. Add both the flours and saute well for about couple of mins till you feel the flour is cooked.
Add 1/2 cup milk and continue cooking. Add the cheese, pepper powder, oregano, salt. You will end up having a lump. Allow it to cool down.
Take the mix in a mixer and pulse it couple of times. Add the remaining milk, required water and pulse again to get a smooth sauce.
Transfer to a bowl, add the tomato ketchup, adjust seasoning and use as a spread.

For making Burger Pizza

Dice the onions as julienne, roast it in oil and keep it aside.
Divide the dough into 8 balls. Dust well and roll it into 4″ discs. Brush each top with melted butter.
Take 4 discs, spread the pizza sauce all over the disc. Then top it with paneer marinate.
Sprinkle the roasted onions.
Next sprinkle with garlic powder, grated cheese, mixed herbs, oregano and onion powder along with red chilli flakes.
Spread the other 4 discs with the mayo sauce. Top this over the other 4 discs, covering with the mayo sauce facing down. Sprinkle seasoning on top.
Preheat the oven to 200 C and bake for 20 to 25 mins. Check to ensure if the base is done.
Serve hot.

Domino's Style Burger Pizza

Domino's Burger Pizza is fusion dish popularly featured in the Dominos Restaurant Menu. This combines a burger and a pizza concept so well and makes you want to grab some more!

]]>http://www.cooking4allseasons.in/2017/08/dominos-burger-pizza-dominos-style.html/feed012595http://www.cooking4allseasons.in/2017/08/dominos-burger-pizza-dominos-style.htmlAmritsari Paneer Pizzahttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/JkIhoknHxhU/amritsari-paneer-pizza.html
http://www.cooking4allseasons.in/2017/08/amritsari-paneer-pizza.html#commentsWed, 02 Aug 2017 18:30:56 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12584Amritsari Paneer Pizza is a popular fusion Pizza available in restuarants. This pizza is made using the punjabi cuisine flavours and tastes so delicious. When I made the Domnino’s Spread, I naturally had to include pizzas. Since I have few versions of pizzas already shared, like the pizzas from this space, and from Spice your […]

]]>Amritsari Paneer Pizza is a popular fusion Pizza available in restuarants. This pizza is made using the punjabi cuisine flavours and tastes so delicious. When I made the Domnino’s Spread, I naturally had to include pizzas. Since I have few versions of pizzas already shared, like the pizzas from this space, and from Spice your Life!I had to pick a new one. However, I again felt making a fusion one with Desi flavours would suit my kids more, so resorted to making this Amritsari Paneer Pizza.

When I had made this spread, I had a major calamity like in my oven konking off on me! You can read all about it here.

So when I finally had baked all the dishes, and was packing the baked ones into the boxes, my boys refused to move without eating their pizzas! I didn’t know what to say. These pizzas were supposed to be our lunch. My boys were helping me with the baking, with the hope they will get to eat the pizzas sooner. However, my sweet pies that they were, they patiently waited for me, keeping themselves entertained at Veena’s place, and expected me to give them the moment the pizzas got baked.

So you see, I didn’t click a baked full picture of the pizza as most of it was over before we came back home. I had saved up for the others back home and managed to click few slices. The pizzas were amazing with the fusion and we really enjoyed, even though the whole experience was so tiring.

A little about the Amritsari Pizza, I must confess that I didn’t eat this at the Dominos. I think they had something like Punjabi Pizza or something. However, we have a Pizza Hut close by to my work place and when I was carrying my twins, I used to frequently get pizza craving and used to frequently go there. Once it so happened that there was nobody to accompany me and I went on my own and had an Amritsari Paneer Pizza for myself. Gosh, trust me, that was one sinful pizza I have ever eaten and the taste somethings still comes to mind. I tried recreating the flavours I remember. This is no way a replica of that, just a name to remember it by. Still this was was very good too and if you are a fan of Punjabi and pizza, this is a perfect fusion of the same!

We are starting a new edition of BM with this being 79th Edtion. I still can’t believe we are nearly 80 Editions. The theme I have chosen is “A Pizza of Your Own” Well I tried creating a pizza of my own with the memories I had of a decade back. I never related that draft with this theme, until I checked up and realized it suited so well. I haven’t been very good at matching my drafts or even having a draft. I have been quite laidback off late, without any inspiration for most blogging tasks. Only last week, inspiration struck for our September Mega BM and as always the inspiration came very late and now I am in my mind, running around like a headless chicken, with just one dish done out of 26. It is quite an adventurous theme and there is nothing better than a challenge to motivate me.

In a wide bowl, take the flour, add the instant yeast, salt, sugar, 1 tbsp olive oil and mix well.
Slowly add the warm water and knead to a soft dough. When you are able to gather it as a dough, add another tbsp Olive oil and knead for 10 mins.
Make a ball and place it in an oiled bowl, cover with cling wrap. Let it rest for 45 to 1 hour. Mine took about 45 mins to double.
Punch it down, knead again. Divide into 10 equal balls.

For the Paneer Marination

Wash and fine dice the paneer into very small cubes. Add all the ingredients and mix well. Adjust seasoning and keep it ready aside to use.

For the Pizza Sauce

Wash and chop the carrots. Wash the tomatoes and make a crisscross on the tomato. Microwave in a bowl of water along with finely chopped carrots for 5 to 6 mins.
Once done, allow it to cool, peel off the skin and make a puree.
Heat a nonstick pan with butter, saute crushed garlic, then add the tomato puree.
Add salt, chilli flakes, chilli powder and oregano and let it boil for a few mins.
Add tomato ketchup and mix. Finally add sugar, mix and switch off the flame.

For making Amritsari Paneer Pizza

Dice the onions as juliennes, roast it in oil and keep it aside.
Divide the dough into 2 balls. Dust well and roll it into 12″ pizza base. Brush the top with melted butter.
Next spread the pizza sauce all over the disc. Divide the paneer equally between the two pizza base.
Sprinkle all over the disc, followed by the roasted onions.
next sprinkle with garlic powder, grated cheese, mixed herbs, oregano and onion powder along with red chilli flakes.
Preheat the oven to 200 C and bake for 20 to 25 mins. Check to ensure if the base is done.
Serve hot.

Amritsari Paneer Pizza

Amritsari Paneer Pizza is a popular fusion Pizza available in restuarants. This pizza is made using the punjabi cuisine flavours and tastes so delicious.

]]>http://www.cooking4allseasons.in/2017/08/amritsari-paneer-pizza.html/feed312584http://www.cooking4allseasons.in/2017/08/amritsari-paneer-pizza.htmlEggless Tres Leches Cake Recipehttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/TKXYd8bPpOE/eggless-tres-leches-cake-recipe.html
http://www.cooking4allseasons.in/2017/07/eggless-tres-leches-cake-recipe.html#commentsTue, 25 Jul 2017 09:14:53 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12561Tres Leches is a sponge cake soaked in three different kinds of milk: evaporated milk, condensed milk, and heavy cream. This is a popular cake for desserts in many of the Latin American Cuisine. When I was reading about this on the Wiki, I came to know that this Tres Leches Cake is referred as […]

]]>Tres Leches is a sponge cake soaked in three different kinds of milk: evaporated milk, condensed milk, and heavy cream. This is a popular cake for desserts in many of the Latin American Cuisine. When I was reading about this on the Wiki, I came to know that this Tres Leches Cake is referred as pastel de tres leches or torta de tres leches or pan tres leches (“three milks bread”) in spanish.

I had this cake on my to do list ever since I have seen my BMbuddies posting it. When the theme was Oceanic Cuisines, where we are to pick a country bordering on two or more oceans. I had great fun when I was deciding on this theme. In fact when I had Latin American cuisine couple of months ago, I couldn’t make it. So decided I would pick from that cuisine. Though this cake is very popular among different parts of the globe, I picked up Costa Rica which has both Pacific Ocean and Caribbean Sea boarding it.

I wanted to have a cake with height so used a 6″ cake pan. I could’ve sliced through it to make a sandwich cake. However, the climate has been extremely hot the last few days and I knew that my cream will never hold its peaks. So it was a quick slash on top and used the sprinkles that Rajani gave me when we had met recently. Both Hubby dear and Konda loved it, while boys refused to touch it. I liked the based much and though I have baked a cake with condensed milk, I feel I ought to make it again to enjoy the plain cake as well. I also kept it in fridge before serving, which made the cake little dense.

Step by Step Pictures for baking Eggless Tres Leches Cake Making the three milks for the Soaking

Sieve the flour, baking powder and baking soda.
In another bowl cream the butter with condensed milk. Add vanilla essence and mix.
To the creamed condensed milk, add milk and flour alternatively and gently mix well.
Grease and line a round 6″ baking tin.
Preheat the oven at 185C
Pour into greased and lined baking tin.
Pour the cake batter into the prepared tin and bake for 30 to 35 minutes
Mine was down by 30 mins. You can do a toothpick or clean knife test to see if the cake is done.
Let it cool down for 30 mins.

For the Soaking

Since we don’t get evaporated milk, I used milk powder mixed in water and creamed it together with condensed milk and cream
I went ahead soaking the cake in the same tin, however you can change to a different try and soak.
I also didn’t slice through or make a sandwich cake. If you are keen on making a sandwich cake, then slice through the cake in the center and let it cool down, before pouring the milk over it.
I think 30 mins is fine for the cake to soak all the soak, though I left it overnight.

For Frosting

In our hot climate its extremely tough to get soft peaks when you whip the cream. Still I tried my best. You can also whip it and again freeze for 10 mins for it to set.
Use powdered sugar when you whip it so that it gets mixed well quickly.
Frost the cake with the whipped cream and top it with sprinkles

]]>http://www.cooking4allseasons.in/2017/07/eggless-tres-leches-cake-recipe.html/feed912561http://www.cooking4allseasons.in/2017/07/eggless-tres-leches-cake-recipe.htmlSev Recipe | How to make Sev for Chaathttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/X_W0KnCSdg4/sev-recipe-how-to-make-sev-for-chaat.html
http://www.cooking4allseasons.in/2017/07/sev-recipe-how-to-make-sev-for-chaat.html#commentsTue, 18 Jul 2017 18:30:26 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12542Traditional Savories like Murukku, Ompodi (Sev), Ribbon Pakoda are some of the dishes that Amma makes for many festivals apart from Deepavali. Its more like she feels she has to make this often for the kids to enjoy our Indian snacks. Krishna Jayanthi / Janmashtami / Gokulashtami is one of the festivals she observes and […]

]]>Traditional Savories like Murukku, Ompodi (Sev), Ribbon Pakoda are some of the dishes that Amma makes for many festivals apart from Deepavali. Its more like she feels she has to make this often for the kids to enjoy our Indian snacks.

Krishna Jayanthi / Janmashtami / Gokulashtami is one of the festivals she observes and makes elaborate dishes as well. I only go and help her with the cooking. Since Hubby dear anyway does an elaborate pooja, I never had a reason to venture to that quarters.

Janmashtami falls on August 14th this year and I thought I will share a traditional snack that’s made during this day.

We normally make the Sev or Ompodi with Rice flour and the dough is easy to handle. However, this time we decided to use just Besan to make the sev, just as the ones we get for Chaats. We didn’t add chili powder either. The dough was very tough to manage and I ended up adding more water to make it almost semi liquid. When the dough is in this condition, you need to press it quickly in one direction, else you will end up having a lump or rather a bajji in the oil.

The Sev was good to munch on its own, or you can use it as topping for other dishes. I even used it for Pani Puri and it was really good.

]]>http://www.cooking4allseasons.in/2017/07/sev-recipe-how-to-make-sev-for-chaat.html/feed912542http://www.cooking4allseasons.in/2017/07/sev-recipe-how-to-make-sev-for-chaat.htmlMaharashtrian Chaklihttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/MCPj6_cm_4k/maharashtrian-chakli.html
http://www.cooking4allseasons.in/2017/07/maharashtrian-chakli.html#commentsTue, 18 Jul 2017 09:26:22 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12536Maharashtrian Chakli is one of the popular traditional Indian Savories made during festivals. In Maharashtra, as with other states as well, these Chakalis are made during Diwali. I wanted to make for Ganesh Chaturthi and confirmed with Pradnya if they make it on other festivals too. She said though they mostly make this for Diwali, […]

]]>Maharashtrian Chakli is one of the popular traditional Indian Savories made during festivals. In Maharashtra, as with other states as well, these Chakalis are made during Diwali. I wanted to make for Ganesh Chaturthi and confirmed with Pradnya if they make it on other festivals too. She said though they mostly make this for Diwali, its now prepared on this festival too, to feed the visitors who come in for darshan of each other’s idol.

Today’s recipe is adapted from Pradnya, who had given us the Bajani flour for the chakli when we met for our BM#50 Anniversary Meet. We wanted to make the chakali as exactly they did, so I referred to her recipe and made it. We all loved it and wanted to make the flour at home as well, which we did for the second batch.

In our family, growing up I have seen and enjoyed the many festival dishes that Amma makes. For Deepavali, she used to start atleast four days in advance to prepare all the dishes. For Ganesh Chaturthi, all the dishes are cooked on the same day. We don’t make Murukkus on that day, we may have done it earlier itself.

Amma makes murukku for other festivals too, while certain specific dishes are made only for Ganesh Chathurthi like the Kolukattai, sundal and Athamma makes Boorelu, Gaarelu and Kudaalu etc. Imagine the whole day spent preparing these dishes and devouring it by the day itself! If I have to list out the Murukku recipes that I have shared, it will be endless, as Amma has so many recipes and since I love Murukku, she has almost covered most. I must check with her if she still has some version left undone.

While Amma celebrates all the festivals with equal tempo, I am little partial to Ganesh Chaturthi and make all the dishes and also an elaborate feast. Along with all the dishes, I follow Athamma’s habit of making Polis on this day, which helps me as kids love it and only eat that through the day!

Wash the rice and spread it out on a muslin cloth to dry. Once the rice is completely dried, dry roast over low flame for about 5 to 7 mins till you get the aroma.
In another pan, separately roast each of the other dals till each gives its aroma. This will take about 5 to 7 mins for each dal, while you keep stirring all the time.
Allow all the dals to cool down.
Grind all the cooled dals along with coriander seeds, cumin seeds and methi seeds to a fine flour consistency.
Heat 1 cup of oil, add mustard seeds and hing to it. When the mustard crackles, add the oil to the flour.
Next add the other ingredients listed under batter to the flour and slowly bind together using water. You may need upto 1 cup of water. The flour should be palleable.
Knead the dough in batches well till it binds well. Grease the mould/ chakali maker and add the dough to it. Press the dough out and form small jalebi like circles on a small greased dish, or on a plastic sheet. If the dough breaks while dropping then you may need to knead it again
Gently lift the prepared chakali using a spatula and drop in hot oil. Let it cook on low to medium flame until it is golden in color.
Remove and strain on to kitchen towel. When cool, store in air tight containers.

Maharashtrian Chakli

Maharashtrian Chakli is one of the traditional savouries made during Diwali in Maharashtra, it is also made during other festivals like Ganesh Charthutri to feed the visitors coming in for darshan.

Wash the rice and spread it out on a muslin cloth to dry. Once the rice is completely dried, dry roast over low flame for about 5 to 7 mins till you get the aroma.

In another pan, separately roast each of the other dals till each gives its aroma. This will take about 5 to 7 mins for each dal, while you keep stirring all the time.

Allow all the dals to cool down.

Grind all the cooled dals along with coriander seeds, cumin seeds and methi seeds to a fine flour consistency.

Heat 1 cup of oil, add mustard seeds and hing to it. When the mustard crackles, add the oil to the flour.

Next, add the other ingredients listed under batter to the flour and slowly bind together using water. You may need up to 1 cup of water. The flour should be pliable.

Knead the dough in batches well till it binds well. Grease the mould/ chakali maker and add the dough to it. Press the dough out and form small jalebi like circles on a small greased dish, or on a plastic sheet. If the dough breaks while dropping then you may need to knead it again

Gently lift the prepared chakali using a spatula and drop in hot oil. Let it cook on low to medium flame until it is golden in color.

Using a slotted ladle, remove on to a kitchen towel. When cool, store in air tight containers.

]]>http://www.cooking4allseasons.in/2017/07/maharashtrian-chakli.html/feed712536http://www.cooking4allseasons.in/2017/07/maharashtrian-chakli.htmlMoong Dal Halwa Recipehttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/5rqFkK_n3tQ/moong-dal-halwa-recipe.html
http://www.cooking4allseasons.in/2017/07/moong-dal-halwa-recipe.html#commentsSun, 16 Jul 2017 18:30:12 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12527Moong Dal Halwa is one of the popular Indian Sweets made during festivals. This halwa is made with split yellow moong dal, this is a delicious and sinful dessert to enjoy anytime. This week is all about cooking for different festivals. I picked up Raksha Bandhan and wanted to make some special sweets that are […]

]]>Moong Dal Halwa is one of the popular Indian Sweets made during festivals. This halwa is made with split yellow moong dal, this is a delicious and sinful dessert to enjoy anytime.

This week is all about cooking for different festivals. I picked up Raksha Bandhan and wanted to make some special sweets that are made for this day. Raksha Bandhan is one of the most important Indian Festivals. While it may have originated and observed in the north states of India, the significance or the practice is now followed all over India. I remember celebrating this festival from my childhood. While I have never actually tied a rakhi to my own brother, I have two rakhi brothers, to whom I have been tying the rakhi since childhood. After school, I have been sending the rakhi by post and I greet them on phone on that day.

At home, hubby dear gets his rakhi from his two sisters every year and we also make Konda tie rakhi to her brothers. I used to make some sweets for the day, and later it changed to chocolates when I realized my boys won’t eat any sweets.

While I have made Moong Dal Halwa on many occasions, and have so many versions of the same, this halwa is mostly cooked on Raksha Bandhan and I wanted to share what Amma made for this festival.

There was this version of Moong Dal Halwa that I made during Valentines, then this Moong Dal Halwa for ICC and another one with a different method. Well basically you get to enjoy Moong dal Halwa in different forms. We had made this during the picnic meal we cooked sometime ago. I didn’t find time to click the pictures again, so sharing those now.

Moong Dal Halwa

Wash and soak the split yellow moong dal for 15 mins. Drain and let it dry over a muslin cloth for 30 mins.
Then dry roast the dal till it turns to a nice golden colour. Allow to cool completely.
Pulse to a fine powder.
Heat a nonstick pan with 2 tbsp ghee, roast the cashews, remove and keep it aside.
Next add the dal powder and roast the moong dal powder in low flame for 5 to 7 mins.
Then slowly add the sugar and let it complete melt well.
Then add milk slowly, till it is absorbed well. Alter with add ghee by teaspoon and little water.
Cook this on low flame until you complete the ghee, milk and water. This takes about 15 to 20 mins.
Add roasted nuts to garnish finally.

Moong Dal Halwa

Moong Dal Halwa is one of the popular Indian Sweets made during festivals. Made with split yellow moong dal, this is a delicious and sinful dessert to enjoy

]]>http://www.cooking4allseasons.in/2017/07/moong-dal-halwa-recipe.html/feed1012527http://www.cooking4allseasons.in/2017/07/moong-dal-halwa-recipe.htmlWalnut Praline ~ Easy Ice Cream Toppingshttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/tGGSPDqWOUg/walnut-praline-easy-ice-cream-toppings.html
http://www.cooking4allseasons.in/2017/07/walnut-praline-easy-ice-cream-toppings.html#commentsWed, 12 Jul 2017 11:48:11 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12505Walnut Praline is a quick and easy one to make when you want something crunchy or interesting to top your Ice creams. I wanted to make with Almonds, and ended up using walnut as I didn’t have my stock of almonds refilled. Praline is the french word where sugar is caramelized and nuts are added […]

]]>Walnut Praline is a quick and easy one to make when you want something crunchy or interesting to top your Ice creams. I wanted to make with Almonds, and ended up using walnut as I didn’t have my stock of almonds refilled.

Praline is the french word where sugar is caramelized and nuts are added to set. While the American method id to use cream in making the same. This is very much our own Chikki or Pakam Pappu or Kadalai Mittai, where you can simply alter the nuts used to get different flavours.

I wanted to use something different so went ahead using praline and used ghee, which is what I normally use to get that silky crispy brittle.

Hubby dear loved the plain praline and to be honest he didn’t like the mango parfait that had this topped. Whereas I loved it so much and didn’t want to tell him that. I only thought different and new flavours are hard to try on everybody.

Step by Step Pictures for making Walnut Praline

Walnut Praline

1/2 cup Walnut
1/4 cup Sugar
2 tsp Ghee

Keep a greased plate or a granite/ceramic board ready.
Heat a saucepan with sugar, simmer and keep stirring till the sugar melts and starts to caramelize.
Slowly add a tsp of water and stir well. When the mixture melts completely, add the ghee and combine.
The sugar syrup will start to come together, add the chopped walnuts.
Quickly transfer to the greased granite rolling board, using a rolling pin, quickly even it out.
The praline sets very quickly.
You can either enjoy it as such or break into tiny bits to top your ice cream

Walnut Praline

Walnut Praline is a healthy snack to indulge, this also makes an interesting topping over ice creams. Using the basic recipe, you can alter different nuts for variations.

]]>http://www.cooking4allseasons.in/2017/07/walnut-praline-easy-ice-cream-toppings.html/feed1112505http://www.cooking4allseasons.in/2017/07/walnut-praline-easy-ice-cream-toppings.htmlHow to make Mango Saucehttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/BluVFD_P5ys/how-to-make-mango-sauce.html
http://www.cooking4allseasons.in/2017/07/how-to-make-mango-sauce.html#commentsTue, 11 Jul 2017 09:55:30 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12493Learn how to make easy and quick Mango Sauce, that can be used as a topping for different differents. Here I have used it as a topping for Mango Yogurt Cream Parfait. This will be an excellent sauce for ice creams as well! I just realised that we still are getting mangoes and that I […]

]]>Learn how to make easy and quick Mango Sauce, that can be used as a topping for different differents. Here I have used it as a topping for Mango Yogurt Cream Parfait. This will be an excellent sauce for ice creams as well!

I just realised that we still are getting mangoes and that I should quickly make some more dishes while the fruits are still in season. We get the Neelam variety now, though I still had some Bangapalli in the fridge. As always I had lots of plans for both the themes. Somehow days seem to be hectic with the regular work, weekends are busy and weekdays are even more.

While I always cook a storm during the weekend, cooking all my BM themes, of late nothing seems to get done. So I was thinking very hard about what to do while going to bed and suddenly I had all the ideas coming and I cooked all four in one shot this morning.

All the four are very simple, yet such delicious ones that it’s a crime I had to rush up!

This mango sauce is more like a compote except lemon juice is not added. In this sauce, the mangoes are not crushed, the pieces become mushy during the cooking process and that adds to the wholesome.

I served it on a parfait and wanted to serve on an ice cream as well! I still have so will surely enjoy it with ice cream as well!

How to make Mango Sauce

1 cup Mango
1/4 cup Sugar
2 to 3 Mint Leaves
2 inch Cinnamon

In a saucepan take all the ingredients and bring to boil, keep stirring so that the sauce doesn’t get burnt.
Mango pieces can be added as such and it will get mushy during the cooking process.
When the sauce becomes sticky but still in pouring consistency, you can switch off.
This takes about 5 to 7 mins to get done.
You can retain the cinnamon and mint leaves for the flavours to be imparted.

How to make Mango Sauce

Learn how to make Mango Sauce, that can be used as a topping for ice creams, parfait, or pancakes. This sauce is very simple and easy to make.

]]>http://www.cooking4allseasons.in/2017/07/how-to-make-mango-sauce.html/feed1012493http://www.cooking4allseasons.in/2017/07/how-to-make-mango-sauce.htmlTomato Karam Dosa ~ 101 Dosa Varieties!http://feedproxy.google.com/~r/Cooking4AllSeasons/~3/7CROlp8QveA/tomato-karam-dosa-101-dosa-varieties.html
http://www.cooking4allseasons.in/2017/07/tomato-karam-dosa-101-dosa-varieties.html#commentsMon, 10 Jul 2017 11:12:32 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12483Tomato Karam Dosa or Spread for Dosa is one of the staple topping thats commonly done in my inlaw’s place. Whenever we visit my SIL, we always end up enjoying this combination for one of the breakfasts and it being Athamma’s signature dishes, I really wonder how I missed making it to share here! When […]

]]>Tomato Karam Dosa or Spread for Dosa is one of the staple topping thats commonly done in my inlaw’s place. Whenever we visit my SIL, we always end up enjoying this combination for one of the breakfasts and it being Athamma’s signature dishes, I really wonder how I missed making it to share here!

When Athamma is with SIL, her grandkids, who love this spread, keeps requesting her to make this along with the chutneys she is famous for. She says she no longer cooks or remembers, which I think is just a misleading statement. She makes this along other dishes when she gets into the mood.

This Tomato Karam is one of the dishes that Hubby dear loves and even enjoys with rice or dal. So I wanted to make sure I write down how she makes it.

The Red Chili flakes is not always the way regular chili flakes are done. She sometimes dry roasts the chilies, pulses it couple of times to get coarse powder. We always have a bottled stocked with this fiery red chili flakes, it comes handy when the dal is not spicy enough.

Coming back to the spread, this is part of the BM#78, where I am going to be doing Toppings for Ice cream and pancakes. Well when I had mentioned Dosas, I seriously didn’t have this in mind. I am glad I had that clause, this was one missed for a while now!

In a nonstick pan, heat oil and saute the chopped garlic, chopped onions, well till it changes colour, then add the tomatoes and continue sauting.
Add the chili flakes and continue till the tomatoes are well cooked. Add salt and let it simmer for 10 mins.
Allow to cool and grind to a paste.
Heat the pan with oil, temper with cumin seeds, mustard seeds, curry leaves, and add the paste. Lowe the flame and cook till the paste it nicely done. Takes about 10 to 15 mins.

Since the paste is cooked twice and for longer time, this spread has good shelf life.
This tastes gread with rice as well!

Tomato Karam Spread for Dosa

Tomato Karam Dosa is a spicy chutney spread on the dosa. Makes a wonderful variety to your regular dosas. This chutney has a good shelf life by the way it is cooked.

]]>http://www.cooking4allseasons.in/2017/07/tomato-karam-dosa-101-dosa-varieties.html/feed912483http://www.cooking4allseasons.in/2017/07/tomato-karam-dosa-101-dosa-varieties.htmlRocky Mountain Brownie ~ Egglesshttp://feedproxy.google.com/~r/Cooking4AllSeasons/~3/BxjulGK6GeA/rocky-mountain-brownie-eggless.html
http://www.cooking4allseasons.in/2017/07/rocky-mountain-brownie-eggless.html#commentsThu, 06 Jul 2017 09:21:05 +0000http://www.cooking4allseasons.in/?post_type=recipe&p=12461Rocky Mountain Brownie is a rich decadent brownie baked with a combination of nuts and chocolates. In this version, I have made it eggless using a combination of yogurt and oil. Topped with assorted roasted nuts and chocolate chips. I know Brownie was a tough one to make these days as I seem to have […]

]]>Rocky Mountain Brownie is a rich decadent brownie baked with a combination of nuts and chocolates. In this version, I have made it eggless using a combination of yogurt and oil. Topped with assorted roasted nuts and chocolate chips.

I know Brownie was a tough one to make these days as I seem to have covered so many versions. For the previous one, Chinnu said I have already baked it and for today’s version also, Athamma said the same. Well, they fail to understand that even a different ingredient makes it a new dish for us. Anyway as long as they like it and enjoy, I have no issues.

In today’s brownie, which is supposed to be a spin of the famous Rocky Road Brownies, where marshmallows are a must for topping. In this version, the brownies are baked with assorted nuts and chocolate chips without marshmallows. So I felt it was much better for me.

I am yet to click the sliced pictures as I want the brownie to rest in the fridge for a while before slicing it. I came back home from work, refrigerated before slicing and it came out perfect! I had divided half for elders and other half for the kids, with one side full of assorted nuts and rest with chocolate chips.

Chop the nuts for topping and Microwave for a minute, toss and again microwave for a minute. Keep it aside.
Melt the dark chocolate chips for the brownie for 1 minute in MW.
Using a spatula whisk it well. Add cocoa powder, then powdered sugar, combine everything
Next add the oil, followed by curds. Mix everything.
Now add the flour and combine gently.
Add the baking powder, baking soda and slowly add the hot water.
Combine and do not mix too much.
Preheat oven to 185C.
Grease and line a 8″inch Baking Pan.
Transfer the batter to the tray and pat it down.
Top with the tossed nuts and chocolate chips, save 2 tbsp dark chocolate large
Bake for 25 minutes at 185C
Once done, add the saved chocolate chips and bake again for 5 mins.
Let it rest overnight or for at least 4 hours. Refrigerating also should help.